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Ingredientes
- 4 x Baby chickens backbones removed and flattened open
- 1 c. Tapenade (Black Olive Paste) see * Note
- 1 c. Virgin extra virgin olive oil divided
- 2 tsp Minced fresh thyme leaves (or possibly 1 tspn dry thyme)
- 2 tsp Freshly-grnd black pepper
- 1 tsp Crushed red pepper flakes
- 2 x Garlic cloves thinly sliced
- 2 bn Broccoli rabe bottom 2" removed, blanched and refreshed Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Rinse and dry baby chickens. Set aside.
- Mix 1/2 c. of the Tapenade, 3/4 c. of the virgin extra virgin olive oil, thyme, pepper and pepper flakes till well blended in a large mixing bowl. Add in chicken and toss to coat. Set aside, refrigerated if possible. If not, leave at room temperature till your grill is heated.
- Start barbecue or possibly broiler. When barbecue is warm, place chickens inside down on grill, 8 to 10 inches from coals. (If using broiler, start skin-side up [toward heat] 5 to 6 inches from heat source.) In either case, cook slowly about 10 to 15 min per side till skin is crisp and brown. Juices should run clear when bird is pricked with at sharp knife to bone at thickest part of thigh.
- While birds are cooking, heat remaining virgin extra virgin olive oil and sliced garlic over medium heat till garlic is lightly browned. Toss in broccoli rabe and toss till well heated but not browned. Season with salt and pepper and arrange on 4 plates.
- Remove birds from heat source and place over broccoli rabe in center of each plate. Spoon 1 Tbsp. tapenade over each bird and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 480 | |
| Calories from Fat 477 | 99% |
| Total Fat 54.01g | 68% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 9mg | 0% |
| Total Carbs 0.54g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.1g | 0% |
